Ezekiel Bread Recipe

Sprouted wheat berries: These are whole wheat kernels that have been allowed to sprout, increasing their nutritional value and digestibility.

Sprouted barley: Barley grains that have been sprouted, adding a slightly sweet and nutty flavor to the bread.

Sprouted millet: A small, round grain that has been sprouted, contributing a mild, corn-like taste and additional nutrients.

Sprouted lentils: Lentils that have been sprouted, providing a boost of protein and a slightly earthy flavor.

Honey: A natural sweetener that adds a touch of sweetness and helps with the fermentation process.

Salt: Enhances the flavor of the bread and helps control the yeast activity.

Active dry yeast: A leavening agent that helps the bread rise and gives it a light texture.

Warm water: Activates the yeast and helps to form the dough.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop the gluten structure, making the bread more elastic and giving it a better texture. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much, as this can make the bread dense.

• sprouted wheat berries - Substitute with whole wheat flour: Whole wheat flour can provide a similar texture and nutritional profile, though it won't have the same sprouted benefits.

• sprouted barley - Substitute with oat flour: Oat flour can mimic the texture and add a slightly sweet flavor, though it lacks the sprouted aspect.

• sprouted millet - Substitute with quinoa flour: Quinoa flour offers a similar nutritional profile and a slightly nutty flavor, making it a good alternative.

• sprouted lentils - Substitute with chickpea flour: Chickpea flour provides a similar protein content and a mild flavor that works well in bread.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness and moisture to the bread.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar flavor profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and will help the bread rise similarly.

• warm water - Substitute with warm milk: Warm milk can add a richer flavor and additional nutrients to the bread.

• Allow the bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Wrap the cooled Ezekiel bread tightly in plastic wrap or aluminum foil to maintain its freshness and prevent it from drying out.
• Place the wrapped bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the bread at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
• For longer storage, consider refrigerating the bread. This can extend its shelf life to about a week. Ensure it is still wrapped tightly to prevent it from absorbing any odors from other foods in the fridge.
• To freeze the bread, slice it first. This makes it easier to thaw and use individual slices as needed without having to defrost the entire loaf.
• Place the sliced bread in a single layer on a baking sheet and freeze for about an hour. This prevents the slices from sticking together.
• Once the slices are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of its freshness.
• When ready to use, thaw the bread slices at room temperature or toast them directly from the freezer. This ensures you always have fresh-tasting Ezekiel bread on hand.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the Ezekiel bread in aluminum foil to prevent it from drying out. Place it on the middle rack and heat for about 10-15 minutes. For a crispier crust, unwrap the foil for the last 2-3 minutes of reheating.

• Toaster Method: Slice the Ezekiel bread into individual pieces. Place the slices in a toaster and toast on a medium setting until they are warm and slightly crispy. This method is quick and perfect for a single serving.

• Microwave Method: Place a slice of Ezekiel bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check for warmth and repeat in 10-second intervals if necessary. Be cautious not to overheat, as it can make the bread chewy.

• Stovetop Method: Heat a skillet over medium heat. Lightly butter or oil the skillet if desired. Place the Ezekiel bread slices in the skillet and heat for about 2-3 minutes on each side, or until warmed through and slightly toasted.

• Steaming Method: If you have a steamer, place the Ezekiel bread slices in the steamer basket. Steam for about 5 minutes or until the bread is warm and soft. This method helps retain the bread's moisture and texture.

• Oven: Used to bake the bread at a consistent temperature of 375°F (190°C).

• Large mixing bowl: Essential for combining the sprouted grains and other ingredients.

• Measuring cups: Necessary for accurately measuring the sprouted wheat berries, barley, millet, and lentils.

• Measuring spoons: Used to measure the honey, salt, and yeast precisely.

• Wooden spoon: Handy for stirring the ingredients together as you gradually add the warm water.

• Loaf pan: The container in which the dough will rise and bake.

• Damp cloth: Used to cover the dough while it rises, keeping it moist.

• Wire rack: For cooling the bread after it has been baked.

• Grease or cooking spray: To coat the loaf pan and prevent the dough from sticking.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth and elastic.

• Kitchen timer: Helps keep track of the kneading, rising, and baking times.

Use a stand mixer: Let a stand mixer knead the dough for you, saving time and effort.

Pre-sprout grains: Pre-sprout the wheat berries, barley, millet, and lentils in advance to streamline the process.

Batch prep: Prepare multiple batches of dry ingredients at once and store them, so you only need to add wet ingredients when ready to bake.

Warm environment: Use a warm oven or proofing box to speed up the dough rising process.

Instant yeast: Substitute active dry yeast with instant yeast to cut down on rising time.